Results 111 to 120 of about 18,686 (308)
Gluten quality of bread wheat is associated with activity of RabD GTPases [PDF]
, 2014 In the developing endosperm of bread wheat (Triticum aestivum), seed storage proteins are produced on the rough endoplasmic reticulum (ER) and transported to protein bodies, specialized vacuoles for the storage of protein.
Anjum +56 more
core +2 more sources
3 Biotech, 2017 Glutenin is a major protein fraction contributing to the functional properties of gluten and dough. The glutenin constitutes 30–40% of the protein in wheat flour and about half of that in gluten.
F. Henkrar +4 more
semanticscholar +1 more source
Assessment of grain protein composition in old and modern Italian durum wheat genotypes
Italian Journal of Agronomy, 2018 The effect of durum wheat breeding on technological quality was mainly investigated in relation to allelic polymorphism, in particular for glutenins, while fewer information are available on the changes in grain protein proportion.
Michele A. De Santis +4 more
doaj +1 more source
Characterization of Changes in Gluten Proteins in Low-Gliadin Transgenic Wheat Lines in Response to Application of Different Nitrogen Regimes [PDF]
, 2017 Gluten proteins are major determinants of the bread making quality of wheat but also of important gluten-related disorders. The gluten protein accumulation during grain filling is strongly influenced by nitrogen fertilization.
Barro Losada, Francisco +1 more
core +1 more source
Food Science &Nutrition, Volume 13, Issue 8, August 2025.To explore new sources of plant protein and develop new walnut and vegetarian meat products, a sausage with a walnut aroma, smooth surface, uniform body, and compact structure was developed using a high‐moisture extruder. ABSTRACT To explore new plant protein resources and develop novel walnut‐based protein products, sensory scores were adopted as an ...
Ying Wang +6 more
wiley +1 more source
Molecules, 2020 The repetitive sequence of glutenin plays an important role in dough rheology; however, its interaction with wheat protein disulfide isomerase (wPDI) remains unclear.
Jihui Gao +5 more
doaj +1 more source
Multiple elements controlling the expression of wheat high molecular weight glutenin paralogs [PDF]
, 2015 Analysis of gene expression data generated by high-throughput microarray transcript profiling experiments coupled with cis-regulatory elements enrichment study and cluster analysis can be used to define modular gene programs and regulatory networks ...
Juhász, Angéla +3 more
core +1 more source
Cloning of high molecular weight gluten subunit promoter and study on its function in wheat
Brazilian Archives of Biology and Technology, 2009 The aim of this work was to study the cloning and characterization of HMW-GS 1Dx2 promoter from Triticum aestivum. A 1050 bp partial promoter fragment including a putative TATA box and 5' encoding sequence of the gene was cloned by amplifying the ...
Jin Weibo +3 more
doaj +1 more source
Relationships between traditional and fundamental dough-testing methods [PDF]
, 2013 Two fundamental test systems were used to evaluate the visco-elastic properties of doughs from wheat samples of three varieties grown at four distinct sites.
Bason M.L. +19 more
core +1 more source
, 1979 The study of the genetic control of purothionins in wheat endosperm illustrates some of the problems and pitfalls faced in aneuploid analysis of regulatory effects.
Carbonero Zalduegui, Pilar +3 more
core